Sobre el papel de los alcoholes superiores en la caracterización de cachaça

Autor: David Lee Nelson, Lorena Simão Marinho, Amazile B. R. A. Maia

Publikováno v: Research, Society and Development; Vol. 9 No. 10; e8299109135
Research, Society and Development; Vol. 9 Núm. 10; e8299109135
Research, Society and Development; v. 9 n. 10; e8299109135
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 10 (2020)

There is a growing interest in chemical markers for the identification and certification of cachaça as a cane spirit produced in Brazil. It is known that the higher alcohols that are usually analyzed (propyl alcohol, Isobutyl alcohol and isoamyl alc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bafdbff842365d86842cbcc43ed8743b
https://rsdjournal.org/index.php/rsd/article/view/9135

Advance in the characterization of alambic cachaça: ethyl lactate

Autor: Amazile B. R. A. Maia, Lorena Simão Marinho, David Lee Nelson

Publikováno v: Research, Society and Development; Vol. 9 No. 9; e297997116
Research, Society and Development; Vol. 9 Núm. 9; e297997116
Research, Society and Development; v. 9 n. 9; e297997116
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 9 (2020)

In the current methodology for the analysis of cachaça, the limit of 200 mg/100 mL ethanol established in Brazilian legislation for the totality of esters present in cachaça is measured exclusively by the dosage of ethyl acetate, the principal este

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61829593434766cdbc455055723b79c4
https://doi.org/10.33448/rsd-v9i9.7116

A comparative study of effects of soy and corn flours on the evolution of alcohol fermentation in successive batches

Autor: David Lee Nelson, Amazile B. R. A. Maia

Publikováno v: Journal of Chemical Technology AND Biotechnology. 59:171-179

The evolution of alcohol fermentation in ten successive batches was analysed using three distinct media, all containing commercial sucrose as substrate. The first medium contained mineral salts and yeast extract, the second contained only soy flour a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ebea925155a23cf890c54ec1e6966272
https://doi.org/10.1002/jctb.280590209

Gravitational sedimentation can solve the problem of cellular r�cycling of yeast in continuous alcoholic fermentation

Autor: Amazile B. R. A. Maia, David Lee Nelson

Publikováno v: Bioprocess Engineering. 9:91-96

Adjustments in the geometry of the separation zone of an inclined parallel plate sedimenter, previously developed, permitted an extensive increase in the volumetric clarification rate of broth containing yeast (S. cerevisiae). The prototype, having a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::99363d5888d2d4310258bdfc0fc25570
https://doi.org/10.1007/bf00369036

Brazilian propolis: physicochemical properties, plant origin and antibacterial activity on periodontopathogens

Autor: E.S.A. Moreira, Luiz de Macêdo Farias, Maria Auxiliadora Roque de Carvalho, E. M. A. F. Bastos, A. B. R. A. Maia, F. A. Santos, Milton de Uzeda

Publikováno v: Phytotherapy research : PTR. 17(3)

Propolis samples collected in the dry and rainy seasons, from an experimental apiary located in a cerrado vegetation region in Brazil were used in this study. Microscopic analysis showed the presence of 31 pollen types, secretory hairs (genus Bacchar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9449aa33a7717cf0cd0efbc8f8495f7
https://pubmed.ncbi.nlm.nih.gov/12672164